Name: Hello India
Address: 8740 Ohio Dr Ste C Plano, TX 75024-0041
Type: Routine
Date: 8/28/25
Score: 63
Violations:
1 - Proper Cooling Time and Temperature. This is a Priority Item
1.2 - 25 TAC ¤228.75(d)(1)(B) - Cooling - total 6 hours, 135-41¡F Observation: Observed food above 41¡F after a total of 6 hours of cooling. Found a large pan of rice on a shelf in the kitchen with an internal temperature of 74 F. Corrective Action(s): Cooked time/temperature controlled for safety food shall be cooled within a total of six hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 5 degrees Celsius (41 degrees Fahrenheit) or less. Shall cool food from 135¡F-41¡F within a total of 6 hours. Rice was discarded. Refrigerate cooked items as proper portioning to ensure they cool below 41 F in the required time. (Corrected on Site) Correct By: 08/28/2025
2 - Proper Cold Holding temperature(41¡F/45¡F). This is a Priority Item
2.1 - 25 TAC ¤228.75(f)(1)(B) - Cold Hold (41¡F/45¡F or below) Observation: Observed TCS food above 41¡F. Raw chicken in a large pan was found in the preperation cooling unit above the fill line at 47 F (Photo) Corrective Action(s): Item was discarded. Shall maintain TCS food at 41¡F at all times except during preparation, cooking, or cooling or when time as public health control is being used. Food shall be rapidly chilled to 41¡F < 4 hours and shall discard if >4 hours. (Corrected on Site)
9 - Food Separated & Protected, Prevented during food preparation, storage, and display. This is a Priority Item
9.3 - 25 TAC ¤228.66(a)(1)(B)(i)-(ii) - Food protected from cross contamination by arrangement equipment Observation: Observed cross contamination of food due to arrangement in equipment. Raw chicken in a large pan at 47 F was found in a preperation cold holding unit stored on top of vegatables and other ready to eat items. Corrective Action(s): Items were discarded including the chicken which was out of temperature and identified as a violation in this report. Shall separate raw animal food by using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Shall rearrange food at once and shall discard any contaminated food. (Corrected on Site)
10 - Food Contact Surfaces; Cleaned and Sanitized. This is a Priority Item
10.1 - 25 TAC ¤228.113(1) - Food-contact surfaces clean to sight and touch Observation: Observed unclean food contact surfaces. Preperation table was found heavily soiled with food residue and grime. An immusifier stored in the clean ware area was found soiled with food residue in the blade area. Corrective Action(s): Rewash all food contact surfaces, utensils and plates.Clean and sanitize all food contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 08/29/2025
10 - Food Contact Surfaces; Cleaned and Sanitized. This is a Priority Item
10.8 - 25 TAC ¤228.117 - Utensils/food-contact surfaces shall be sanitized before use after cleaning Observation: Observed utensils and food equipment were not sanitized after cleaning and before use. No sanitizer was available for sanitizing equipment and surfaces in the facility. Corrective Action(s): Shall sanitize utensils and food contact surfaces after cleaning and before use. Bleach was purchased. All food contact surfaces and ustensils will need to be rewashed and sanitized. Correct By: 08/29/2025
14 - Hands Cleaned and Properly Washed/ Gloves Used Properly. This is a Priority Item
14.5 - 25 TAC ¤228.38(d) - When to wash Observation: Observed food handler hands and arms not being washed when required. Several employee were observed donning gloves without washing their hand. Corrective Action(s): Employees were instrucuted to rewash hands properly. CFM on duty was told to instruct employees on proper procedures. Food employees shall clean their hands and exposed portions of their arms as specified under ¤228.38(b) (Proper Handwashing Procedure) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single- service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed portions of arms; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw food and working with ready-to-eat food; before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands. (Corrected on Site)
14 - Hands Cleaned and Properly Washed/ Gloves Used Properly. This is a Priority Item
14.3 - 25 TAC ¤228.38(b)(2) - Cleaning procedure--steps Observation: Observed improper hand and arm cleaning procedure. The employee was observed drying their hands on their apron after washing without soap. Corrective Action(s): Employee was instructed to wash hands at sink that had soap and use paper towels. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: rinse under clean, running warm water; apply an amount of cleaning compound recommended by the cleaning compound manufacturer; rub together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; thoroughly rinse under clean, running warm water; and immediately follow the cleaning procedure with thorough drying using a method as specified under ¤228.175(c) (Relating to approved hand drying methods). Correct By: 08/29/2025
21 - Person in Charge Present, Demonstration of Knowledge, vomit/diarrheal clean up plan. This is a - Observation: Failure of the Person in Charge to demonstrate proficient knowledge regarding foodborne disease prevention and HACCP principles. CFM on-site was not knowledgeable about food safety procedures. CFm could not answer questions on temperature requirements, food processes, sanitation, and handwashing procedures. Corrective Action(s): Person in Charge shall perform managerial duties as required by 25 TAC ¤228.34. recommend retaking CFM Course and creating a training program for employees. Correct By: 08/29/2025
22 - Food Handler/No Unauthorized Persons/ Personnel. This is a Priority Foundation Item
22.1 - 25 TAC ¤228.33(d) - Food Handler Training criteria Observation: Failure of food employees to complete an accredited food handler training course. Food Handler cards for some staff members were not readily available. Corrective Action(s): All food employees shall successfully complete an accredited food handler training course, within 30 days of employment. Keep a hard copy on site for inspector review and verification. Correct By: 08/29/2025
25 - Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for Specialized Processing Methods; Manufacturer Instructions. This is a Priority Foundation Item
25.10 - 25 TAC ¤228.76(a)(7) - Obtain a Variance: other preparing food determined to require a variance (cheese ROP) Observation: Failure to obtain a variance from the regulatory authority for other preparation of food determined to require a variance. Observed a fermentation proccess being performed without a HACCP Plan. Corrective Action(s): Shall immediately discontinue production of the specialized process and submit a City of Plano Food Variance Request Application for review and approval prior to use. Items were discarded. Provide a HACCP Plan to the Environmental Health Department for approval for the process. (Corrected on Site)
27 - Proper Cooling Method used; Equipment Adequate to Maintain Product Temperature. This is a Priority Foundation Item
27.1 - 25 TAC ¤228.75(e)(1) - Cooling method, criteria Observation: Observed improper cooling method. Rice in bulk was found being cooled in the walk in refrigerator at 54 F Corrective Action(s): Cooling shall be accomplished in accordance with the time and temperature criteria specified under ¤228.75(d) by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. Items were discarded. Correct By: 08/29/2025
28 - Proper Date Marking and Disposition. This is a Priority Foundation Item
28.3 - 25 TAC ¤228.75(g)(3) - Date marking combined ingredients for RTE/ TCS food Observation: Observed improper/Inadequate date marking of combined ingredients for RTE/TCS food. The ajority of the items in each cooling/cold holding units were not date marked. Corrective Action(s): Shall properly date mark all combined RTE/TCS ingredients that are over 24 hours old. All items were discarded and the requirement for marking was explaned to the CFM. Correct By: 08/29/2025
29 - Thermometers Provided, Accurate, and Calibrated; Chemical/ Thermal Test Strips. This is a Priority Foundation Item
29.3 - 25 TAC ¤228.108(b) - Food thermometers provided and accessible Observation: Failure to provide a stem thermometer for measuring food temperatures. A thermometer capable of taking food temperatures was not initially available when the inspection started. It was needed to take the temperatures of food products. Corrective Action(s): Shall provide a 0-220¡F (0-100¡C) stem thermometer for measuring food temperatures. Correct By: 08/29/2025
29 - Thermometers Provided, Accurate, and Calibrated; Chemical/ Thermal Test Strips. This is a Priority Foundation Item
29.1 - 25 TAC ¤228.105(a) - Food thermometers--accurate, ±2 degrees Fahrenheit Observation: Observed food thermometer to not be accurate to ± 1.0¡C or ± 2.0¡F. Once a food thermometer was found the CFM could not provided information demonstrating when the thermometer was last calibrated. Corrective Action(s): Shall provide a thermometer that meets one of the follow; scaled in ¡F and ¡C that is accurate ± 1¡, scaled in only ¡F that is accurate ± 2¡ Maintain records show testing.
31 - Adequate Hand Washing Facilities (HWS): Accessible and Properly Supplied. This is a Priority Foundation Item
31.11 - 25 TAC ¤228.175(b) - Hand washing cleanser, availability Observation: Soap dispenser with soap not provided at handsink. The soap dispenser near the handsink near the back door did not work. Corrective Action(s): Shall provide dispenser with liquid hand soap at all handsinks at all times. A pump soap dispenser was added to the sink. Repair or replace the soap dispenser. (Corrected on Site) Correct By: 08/29/2025
33 - Warewashing Facilities installed, maintained, used, curbed area, cleaning facilities provided. This is a Priority Foundation Item
33.4 - 25 TAC ¤228.107(b)(2) - Sink compartments-immersion of the largest equip/utensils Observation: Observed warewashing equipment is not large enough to immerse the largest piece of equipment and/or utensils. Several large pots were found in the facility too large to fit in the three compartment sink or the dishwasher. Corrective Action(s): Shall provide sink compartments large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified ¤228.107(b)(3) shall be used or large equipment shall be removed. Remove items from facility. Correct By: 08/29/2025
33 - Warewashing Facilities installed, maintained, used, curbed area, cleaning facilities provided. This is a Priority Foundation Item
33.13 - 25 TAC ¤228.111(d) - Warewashing equipment, cleaning frequency Observation: Observed unclean warewashing equipment. Observed racks used to hold utensils and wares during mechanical washing heavily soiled with debirs an mineral build up. Corrective Action(s): Shall clean warewashing equipment: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. Correct By: 08/29/2025
34 - No Evidence of Insect Contamination, Rodent/other Animals. This is a Core Item
34.10 - 25 TAC ¤228.186(k)(1)-(6) - Pest Control effective measures, observed/suspected pests and active live roaches of each stage in the kitchen area. Corrective Action(s): Shall provide effective pest control measures by: routinely inspecting premises and incoming shipments of food and supplies; trapping pests using approved methods; eliminating harborage conditions; using a certified pest control applicator; and other effective measures intended to prevent the presence of rodents, flies, cockroaches and other insects on the premises utilized as deemed necessary by the City of Plano Environmental Health Division. Correct By: 08/29/2025
37 - Environmental Contamination. This is a Core Item
37.3 - 25 TAC ¤228.69(a)(1)(C) - Storing the food at least 15 cm (6 inches) above the floor Observation: Observed food stored on the floor. A large bowl of raw chicken was found in contact with the floor in the walk-in refrigerator. Corrective Action(s): Shall store food at least 15 cm (6 inches) above the floor. Items were discarded and CFM was educated on proper procedures. (Corrected on Site)
42 - Non-Food Contact Surfaces Clean. This is a Core Item
42.2 - 25 TAC ¤228.113(3) - Nonfood-contact surfaces kept clean Observation: Observed that the nonfood-contact surface of the equipment has an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of food and debris on the handles of reach-in refrigerators, air drying racks, and shelves. Corrective Action(s): Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean all areas and establish a schedule to prevent an accumulation. Correct By: 08/29/2025
43 - Adequate Ventilation and Lighting; Designated Areas Used. This is a Core Item
43.5 - 25 TAC ¤228.177(3) - 50 foot candles at work surface Observation: Observed the light intensity at less than 540 lux (50 foot candles) at a surface where food employees work with food or work with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Preperation table area has a light insity below 50 foot candles. Corrective Action(s): The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Add additional lighting to this area. Correct By: 08/29/2025
45 - Physical Facilities Installed, Maintained, and Clean. This is a Core Item
45.13 - 25 TAC ¤228.186(a) - The physical facilities shall be maintained in good repair Observation: Observed the physical facilities are not being maintained in good repair. Facility had holes in FRP, wall convering missing (studs visible), missing times above walk in cooling units. Corrective Action(s): The physical facilities shall be maintained in good repair. Shall repair facilities. Correct By: 09/26/2025
45 - Physical Facilities Installed, Maintained, and Clean. This is a Core Item
45.14 - 25 TAC ¤228.186(b) - Cleaning, frequency and RESTRICTIONs. Observation: Observed that facility is not being cleaned as often as necessary to keep it clean and/or facility is being cleaned during periods when a large amount of food is exposed. Floors, walls, and ceiling throughout the facility were soiled. Corrective Action(s): The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident cleaning shall be done during periods when the least amount of food is exposed such as after closing. Shall clean when the least amount of food is exposed and as often as necessary to maintain facility clean. Correct By: 08/29/2025
47 - Other Violations. This is a Core Item
47.22 - 25 TAC ¤228.33(e) - Food Handler Certificates missing Observation: Observed facility is not maintain on premises a certificate of completion of the food handler training course for each food employee. Corrective Action(s): The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. The requirement to complete a food handler training course shall be effective September 1, 2016. Shall provide/maintain on premises a certificate of completion of the food handler training course for each food employee. Correct By: 08/29/2025 Observation: Observed the presence of insects, rodents, and/or other pests on premises. Observed an abundance of gnats that were to numerous to count
Comments: Comments An inspection was conducted at the facility approximately 30 minutes before opening. It is important to note that food preparation was already underway when the inspection began, highlighting the need for continuous compliance with health standards. However, it was observed that the facility's sanitation did not meet the required standards. Dirty dishes from the previous day were found on the floor in the warewashing area. The knowledge of employees and the certified food manager was not adequate. All violations identified during the inspection were explained to the Certified Food Manager (CFM) and the owner. Due to the presence of live pests and violations that could contribute to a foodborne illness, the Environmental Health Division closed the facility. Once the violations have been corrected, please contact 972-941-7143 to schedule a reinspection. Closure signs were posted at all entrances of the facility.